Abstract
The effects of various frying parameters on the quality of vacuum-fried carambolas were investigated. The three-variable three-level fractional factorial design response surface methodology was used to combine the operation conditions, and process variables including syrup-soaking time, frying temperature and frying time. The response variables were based on the overall acceptability determined through sensory evaluation; the highest overall acceptability was obtained by the combination of syrup-soaking at 30° Brix for 1 hour, and then vacuum frying at 108°C for 46 min. Model functions were verified as being adequate, using an optimum combination of syrup-soaking time, frying temperature and frying time. The result showed that vacuum-fried carambolas have good quality.
